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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean

2024Food Science and Applied BiotechnologyJournalOpen access

10.30721/fsab2024.v7.i1.299 Full text3 citations

Authors

4 authors.

Adekunbi Adetola MalomoFirst author
- Obafemi Awolowo University (NG)
Motunrayo Ogunjemilusi
- Obafemi Awolowo University (NG)
Oluwatosin Faith Ibukun
- Obafemi Awolowo University (NG)
Ezembu Joanne OgechukwuSenior author
- Obafemi Awolowo University (NG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 0.87
GABA and Rice Researchlevel 3 · 0.86
Probiotics and Fermented Foodslevel 3 · 0.85

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2024 · Food Science and Applied Biotechnology · 3 citations
https://openalex.org/W4392961806

Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean · Sankore